JeBouffe Favorite Archive

Of all the littles treats that are concocted in our kitchens, the creamy fudge has a special place in our hearts. It was often hung on our grandmother’appron that we’ve discovered these tasty morsels of pleasure. Besides that was, for many people, the first recipe we have been able to participate in because it was often the children who were designated volunteers to stir the hot mixture to give it that magical smootness.

We have already presented a recipe for a quick and easy creamy fudge, but this time it’s the ultimate experience that we share with you.

Inspired by a recipe on the JasminCuisine site and slightly modified in our kitchen, this fudge is by far the tastiest and most unctuous we had the pleasure of tasting.

Steps:
1- Cover the bottom of a square pan with parchment paper.
2- Coarsely chop the pecans and set aside.
3- In a saucepan, combine and mix the brown sugar, white sugar, glucose and cream.
4- Bring to a boil over high heat.
5- Cook, without stirring, about 20 minutes or until the Thermometer shows 241F (116C).
6- Remove from heat and let stand 10 minutes.
7- Add the butter and mix with a electric mixer (high speed) for 5 minutes.
8- Add the chopped pecans.
9- Spread in the pan.
10- Let stand at room temperature for a minimum of 4 hours (more is better).
11- Cut into squares.

The blackcurrant berry tart flavor is ideal to prepare delicious muffins with a little twist of summer.
The recipe is very simple and has few ingredients as you wish to avoid masking the flavor of the blackcurrant.

Those are, without hesitation, some of the best muffins the JeBouffe team has ever tasted!

Steps:
1- Preheat the oven to 350F (180C).
2- Wash the Blackcurrant.
3- In a bowl, beat the softened butter and sugar to create a cream.
4- Add the eggs, lime juice and yogurt. Stir with a whisk to obtain a smooth mixture.
5- In another bowl, tamisr together flour and baking powder.
6- Add the liquid preparation for solid ingredients and mix gently.
7- Add the blackcurrants, folding the dough gently with a spatula.
8- Pour into molds.
9- Bake 35 minutes.

1 – Zest the lemon and set aside.
2 – Extract the lemon juice and set aside.
3 – Halve and pit the avocados. Sprinkle the halves with lemon juice.
4 – Slice the onion to produce 4 tablespoon and celery for 2 tablespoon
5 – In a bowl, combine onion, celery, tuna, pepper, mayonnaise, half the zest and all the remaining lemon juice.
6 – Mix well and adjust salt and pepper to taste.
7 – Divide into the 6 halves avocados.
8 – Use the remaining zest as a decoration.

Halfway between the Carbonara and Nirvana, this recipe will delight fans of creamy pasta.
The combination of bacon, garlic and cream add to the fresh scent of basil and spicy pepper to bring you to seventh heaven.

Warning: this little delight does not support attempts of lower fat versions.
Eat in moderation but rather by taking full advantage of its flavor.